엄나무 추출물의 첨가가 닭발 육수의 품질에 미치는 영향

Abstract

The scrapped natural resources can be the most efficient food materials. In this study, we aim to use the chicken feet, discarded food materials to make seasonable stock. For this, we investigated the effects of hot water soluble of Kalopanacis cortex (WEK) on the chicken stock. We established the optimum ratio of water and K. cortex for the conditions of hot water soluble extracts having antioxidant activity. In an analysis of compositions of WEK, the content of carbohydrate, ash and lipid was 12.3%, 2.6% and 1.1% respectively. In the minerals, the potassium content was 185.2 mg/100g Which was the highest level among minerals. In an analysis of free amino acids, the p-serine content was the highest with the level of 41.36 mg/100g. However, in the chicken feet stock, the taurine level was the highest among all recovered amino acids with the level of 5.90 mg/100g. In the composition of unsaturated fatty acids, the linoleic acid level was highest and it was 44.1% in the chicken feet stock. In the compositions of free sugar and organic acid in WEK, the contents of glucose and cirtric acid were highest and it was 2,046.5 mg/100g and 87.7 mg/100g, respectively. In the chicken feet stock, the content of collagen, cholesterol and hypoxanthine was 311.50, 2.0 and 5.81 mg/100g, respectively. The extracting conditions for the highest polyphenol compound from WEK was 15 h at 95℃ after cold treatment. With the increasis of time and temperature, the superoxide dismutase activity (SOD) of WEK was increased. The total polyphenol compound content of WEK extracted at 95℃ for 15h after cold treatment was 612 μg/mL, which was higher than other extraction condition. The DPPH(1, 1-diphenyl-2-picrylhydraxyl) radical scavenger activity of WEK extracted at 95℃ for 15h after cold treatment was the highest as 78.8%, which was comparable with ascorbic acid showing 70.2% of DPPH activity. The hydroxyl radical scavenger activity(HRSA) of WEK was the highest as 69.0% at 95℃ for 15 h after cold treatment, and it was stronger than ascorbic acid showing 56.6%. These results elucidated that the optimum extracting conditions of WEK having antioxidant activities, which may provide valuable information for using K. cortex as the source of functional food. Additionaly, 12 g of K. cortex in 500 g of chicken feet was effective to remove bloody ordor and to enhance taste of chicken feet stock In analyzing of volatile compounds used gas chromatographic mass spectrometer (GC-MS). the contents of alcohols and aldehydes were highest in the WEK, while, the contents of aldehyde were the higehest in the WEK, while the contents of aldehydes and alkanes were highest in the chicken feet stock. Interestingly, the contents of alcohols and alkanes were highest in the mixed stock of chicken feet stock and WEK (5:5). Although n-hexanal, heptanal, n-decanal, 2-nonenal, or nonanal which causes bloody odor were detected in the chicken feet stock and WEK. In conclusion, our study shows that the content of polyphenol, and the activities of DPPH, HRAS, and SOD-like are high in water extraction of K.cortex at the temperature ranges of 55~95℃. In addition, we found that the off-flavor in the chicken feet stock was dramatically reduced in the mixed stock of chicken feet and WEK (5:5 ratio). In a GC-MS analysis, the content of aldehydes was 50.4% in the chicken feet stock, but it was reduced to 15.9% in the mixed stock of WEK. These results suggests that the antioxidant activities of WEK may inhabit oxidation of lipid, thus the formation of Strecker aldehyde and eventually lead to mask the Maillard reaction. Therefore, the antioxidant activies of WEK may be critical to off-flavor of the chicken feet stock, which could be applicable in the field of food chemistry and food processing.